Creamy one-pan Italian-American classic with tender chicken, rich Parmesan sauce, and perfectly coated pasta.
# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts, sliced into strips (approx. 1.1 lbs)
→ Pasta
02 - 10 oz fettuccine or penne pasta
→ Dairy & Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream (240 ml)
07 - 1 cup freshly grated Parmesan cheese (approx. 3.5 oz)
08 - 1 cup low-sodium chicken broth (240 ml)
09 - 1/4 teaspoon freshly grated nutmeg
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then cook for 5 to 6 minutes, turning once, until golden and thoroughly cooked. Remove chicken and set aside.
03 - Reduce heat to medium and add remaining butter and olive oil to the skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan. Stir in heavy cream and nutmeg and simmer gently for 2 to 3 minutes.
05 - Lower heat to low and gradually add Parmesan cheese, stirring until fully melted and the sauce is smooth.
06 - Return cooked pasta and chicken to the skillet. Toss well to coat evenly, adding reserved pasta water incrementally until desired sauce consistency is achieved.
07 - Adjust seasoning to taste. Garnish with chopped fresh parsley and additional Parmesan cheese if desired before serving.
